Farro salad

Farro is marketed as an ancient type of wheat—supposedly, it is the same as wheat was before humans started domesticating and hybridizing it. Be that as it may, it’s a tasty and useful grain. This is one of my favorite ways to use it. I prefer the variety called einkorn with its smaller grains, but you can use any farro.

1 c farro
½ c sliced radishes
½ c halved cherry tomatoes
½ c cucumber halved lengthwise and then sliced
1 c arugula or other salad green in small (1-2″) pieces
3 TB (about) olive oil
1 TB (about) balsamic vinegar
S & P to taste

Note: If you are making the salad ahead of time, hold the arugula and add just before serving.

Rinse and drain farro. Add to 3 c boiling salted water and simmer for about 30 min, until done to your liking (it should be a bit chewy, I think). Drain, rinse to cool, drain again, and toss with remaining ingredients. Tastes better if allowed to sit for a while before serving.

 

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